Roasted Tomato & Coconut Soup

Smooth, deeply savoury tomato soup enriched with coconut milk.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Roast the vegetables: Heat oven to 220°C (425F; 200°C fan). Toss 25 oz ripe tomatoes, halved, 1 red onion, cut into wedges and 4 garlic cloves, unpeeled with 2 tbsp of olive oil, 1 teaspoons flaky salt, plus more to taste and 0.3 teaspoons black pepper. Spread on a tray in a single layer and roast until the tomatoes are blistered and beginning to char at the edges.

Step 2

2. Once everything is roasted, peel the garlic: Squeeze the roasted garlic cloves out of their skins. Transfer everything from the tray — tomatoes, onion, garlic, and all their juices — to a blender.

Step 3

3. Blend the soup: Add 1.7 cups tinned coconut milk, full-fat (a 400ml can - can use less, to taste), 1 cup vegetable stock, 1 tablespoon tomato paste, 0.5 teaspoon smoked paprika and 0.3 teaspoon chili flakes (optional) to the blender. Blend until completely smooth, 2 minutes

Step 4

4. Warm through: Pour the soup into a pan and warm gently over medium-low heat, stirring occasionally. Taste and adjust salt.

Step 5

5. For serving: Stir in half the juice from 1 lime (optional), 10 grams fresh basil or coriander leaves, torn.